If its sundal, then its memories of navratri for me. But i dont restrict myself to making it only on those days. I try and make them once a week to make up for the protein requirements. They can be made effortlessly and the only thing you have to remember s to soak them overnight.
Prep Time: Overnight for soaking
Cook Time: Under 30 mins
Serves 2
What you need?
Chickpeas or brown channa 1.5 cups soaked overnight and pressure cooked for 3 whistles
Grated coconut 3 tbsp
Ginger 1/2 ” bit
Salt for taste
Green chillies 3
Turmeric powder 1/4 tsp
For Tempering:
Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Hing a pinch
For Serving:
Lemon Juice from half a lemon or 1 tbsp
How to make it?
Grind together ginger, green chili and coconut without water to a coarse powder. Keep aside.
Heat oil in a kadai. Add mustard seeds, urad dal, curry leaves and hing.
Once the mustard pops and urad dal browns, add the chickpeas and salt. Combine well.
Now, add the coconut mixture and mix well.
Add lemon juice before serving.
DV says
Black channa is my favorite that I can even eat bowls and bowls of them just pressure-cooked with salt and tempered with some mustard. Of course, thats only when im lazy! for navarathri, I do a proper sundal the way you've described and your pic makes me want some right now!
Manju says
i like that you have added some lemon juice in the end to the sundal. That will definitely bring in a different dimension in taste.
Priya says
Yum yum, sundal looks highly addictive and inviting..
Neetu Laddha Verma says
Hey Anu.. can you please mail me the scheldue for blog hope the one that i have is not correct i think..<br /><br />Neetu laddha<br /><br />www.hobbychef.in